Butter Rum Pound Cake

Butter Rum Pound Cake (Serves 12)

Cake:

2 Tbl. all-purpose flour

1 1/2 Cups all-purpose flour

1/4 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1 Cup sugar

1/2 Cup butter, softened

2 large eggs

1/2 cup spiced rum

Glaze:

1 Cup powdered sugar

1-2 Tbl. spiced rum

1. Preheat oven to 350 degrees.
2. Coat an 8 x 4 -inch loaf pan with cooking spray; dust with 2 Tbl. flour.
3. Lightly spoon 1 1/2 Cups flour into cups; level with a knife.  Combine 1 1/2 Cups flour, baking powder, baking soda, and salt, stirring with a whisk until blended.
4. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 min.)  Add eggs 1 at a time, beating well after each addition.  Add flour mixture and 1/2 cup rum alternately to sugar mixture, beginning and ending with flour mixture.  Spoon batter into prepared pan.  Bake at 350 for 50 minutes or until a wooden pick inserted into the center comes out clean.  Cool in pan 10 minutes on a wire rack.  Run a knife around edges of pan; remove cake from pan.  Cool completely on wire rack.
5. To prepare glaze, combine powdered sugar and 1 1/2 Tbl. of rum, stirring until smooth.  Drizzle glaze over the cake.